Meta-analysis of food processing on pesticide residues in leafy vegetables

被引：0

作者：

Liang Y. ^{[1
,2
]}

Liu Y. ^{[1
]}

Ding Y. ^{[2
]}

Jiao L. ^{[2
]}

Liu X. ^{[1
,2
]}

机构：

[1] Key Laboratory of Food Quality and Safety of Jiangsu Province, Nanjing

[2] Key Laboratory of Control Technology and Standard for Agro-product Safety and Quality, Nanjing

来源：

Journal of Chinese Institute of Food Science and Technology | 2016年 / 16卷 / 04期

关键词：

Food processing; Leafy vegetable; Meta-analysis; Pesticides; Processing factor;

D O I：

10.16429/j.1009-7848.2016.04.030

中图分类号：

学科分类号：

摘要：

The effects of food processing on pesticide residues in leafy vegetables was analyzed by metaanalysis approach. The response ratio given by meta-analysis approach would be used as processing factor in food safety risk assessment; The data was collected in many literatures searched in Science Direct database and CQVIP, then calculated by meta-analysis approach to get the response ratios, confidence interval and intra assay coefficient of variation of food processing on pesticide residues in leafy vegetables; The response ratios of food processing including tap water washing, acetic acid washing, NaCl washing, NaCIO washing, blanching, stir-frying, microwave on pesticide residues were 0.45, 0.45, 0.54, 0.15, 0.76, 0.27 and 0.99, respectively. NaCIO washing and stir-frying have good effects in reducing pesticide residues in leafy vegetables which is on the contrary with microwave.compared with tap water washing, acetic acid washing and NaCl washing have similar and lesser effects in reducing pesticide residues. The confidence interval showed the blanching and microwave have the effects of reducing and increasing pesticide residues in leafy vegetables; Food processing mentioned above all have effects in reducing pesticide residues in leafy vegetables, the response ratios given by meta-analysis approach would be used as processing factor in food safety risk assessment and a guide for safety consumption of leafy vegetables for consumers. © 2016, Chinese Institute of Food Science and Technology. All right reserved.

引用

页码：218 / 223

页数：5

共 29 条

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